Little Gem Lettuces with Marinated Anchovies and Bottarga

Ingredients

• 2 tbsp. white wine vinegar
• 4 oil-cured or salt-cured brown anchovy fillets
• 2 tbsp. Dijon mustard
• 1 small garlic clove, grated or minced
• 1 pinch salt
• 1 pinch sugar
• 2 cups canola oil
• 5 heads little gem lettuces (or any petite crunchy lettuce, like baby romaine), trimmed and separated into leaves
• Fresh lemon juice, for drizzling
• Extra-virgin olive oil, for drizzling
• About 10 marinated white anchovies such as boquerones, for garnish (optional)
• Finely grated bottarga (cured mullet roe), for garnish
• Thinly sliced spring onion, for garnish (optional)
• Freshly ground black pepper

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